Saturday, October 29, 2011

Padavalanga/Snake Gourd Thoran

Snake Gourd/Padavalanga: 2 cups
Green Chilli: 3
Turmeric powder: ¼ tsp
Salt: needed
Grated coconut: ¼ cup
Shallots: 3
Mustard seeds: few
Curry leaves: few
Coconut oil: 2 tbsp
Method of Preparation
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Then add snake gourd pieces, turmeric powder and salt.
Stir and close with a lid.
Meanwhile grind the coconut by adding green chilli and shallots. Don’t add water while grinding.
When the snake gourd pieces gets cooked, add the grinded coconut paste to it and stir well and
Switch off the flame.
Serve hot with rice.

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

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